This Easy Tuscan Chicken Mac and Cheese is a creamy and cheesy comfort meal that brings the flavors of Tuscany to your dinner table. It’s packed with tender chicken, sun-dried tomatoes, and a hint of spinach!
You’ll love how quick it is to make; just cook the chicken, mix it all together in one pot, and enjoy. Perfect for those busy weeknights when you crave something warm and yummy! 🍝
Key Ingredients & Substitutions
Elbow Macaroni: This pasta is classic for mac and cheese, but you can substitute with shells, cavatappi, or any pasta shape you like. Just ensure it holds sauce well.
Chicken: Boneless, skinless chicken breasts are easy and quick to cook. If you’re short on time, rotisserie chicken can be a great shortcut! Just shred it and add it in.
Sun-Dried Tomatoes: These add a unique flavor. If you can’t find them, try using canned diced tomatoes, but be sure to drain them well. For a different taste, roasted red peppers can work too.
Cheese: Mozzarella gives a nice stretch, and Parmesan provides a sharp taste. You can use all cheddar if you prefer a sharper flavor or a mix of your favorite cheeses.
Spinach: Baby spinach is mild and wilts quickly, but other greens, like kale or Swiss chard, can be used too. Cook them longer if they’re tougher.
How Do I Make Creamy Sauce Without Lumps?
Creating a smooth, creamy sauce is essential for this mac and cheese. The key is to add the milk slowly and whisk continuously.
- First, make the roux by mixing flour with cooked butter for a couple of minutes to take away the raw taste.
- Gradually whisk in the cold milk, starting with a little at a time for the best results.
- Keep the heat at medium and stir frequently. This will help the sauce thicken nicely without forming lumps.
Once you see it starting to thicken, you can increase the whisking speed and add flavors. This technique ensures a smooth, creamy sauce that clings beautifully to pasta!
Easy Tuscan Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta and Chicken:
- 2 cups elbow macaroni pasta
- 1 lb boneless, skinless chicken breasts, diced
Vegetables:
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 3 cloves garlic, minced
Cheeses:
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
For the Sauce:
- 2 cups milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Extras:
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This scrumptious dish takes about 25 minutes to prepare. You’ll spend a little time cooking the pasta and chicken, followed by mixing everything together for a delightful one-pot meal. In no time, you’ll be enjoying this comforting Tuscan-inspired mac and cheese!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Add the elbow macaroni and cook it according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for later.
2. Sauté the Chicken:
In a large skillet or a Dutch oven, heat up the olive oil over medium heat. Add the diced chicken, seasoning it with salt, pepper, and half of the dried Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Once ready, remove the chicken from the pan and set it aside.
3. Cook the Vegetables:
In the same skillet, add the unsalted butter. Once the butter has melted, add the minced garlic and sliced mushrooms. Sauté these for about 3-4 minutes, or until the mushrooms are tender and fragrant.
4. Make the Roux:
Sprinkle the flour over the garlic and mushrooms, stirring constantly for about 1-2 minutes. This forms a roux that will help thicken your sauce.
5. Create the Sauce:
Next, slowly whisk in the milk while avoiding lumps. Keep the heat at medium and bring the mixture to a gentle simmer. Stir often until the sauce thickens, which should take about 4-5 minutes.
6. Add Cheese:
Now, it’s time to stir in 2 cups of mozzarella cheese and half of the Parmesan cheese. Mix until melted and smooth. Taste it and adjust the seasoning with salt, pepper, and the remaining Italian seasoning.
7. Combine Everything:
Add the cooked chicken, sun-dried tomatoes, and baby spinach leaves to the sauce. Stir until the spinach has wilted and everything is nicely mixed together.
8. Mix in the Pasta:
Fold in the cooked macaroni pasta, ensuring every piece is well-coated in the creamy Tuscan sauce.
9. Finishing Touches:
Once everything is combined, remove it from heat. Sprinkle the remaining Parmesan cheese and some fresh parsley on top if desired for a pop of color.
10. Serve and Enjoy:
Dish out your Tuscan chicken mac and cheese while it’s warm. Enjoy the creamy goodness that you’ve just created!
FAQ for Easy Tuscan Chicken Mac and Cheese
Can I Use Different Types of Cheese?
Absolutely! While mozzarella and Parmesan provide classic flavors, you can substitute them with cheddar for a sharper taste or a blend of cheeses like gouda and fontina for extra creaminess. Just ensure they melt well!
Can I Make This Recipe Vegetarian?
Yes! Simply substitute the chicken with extra vegetables, such as zucchini or bell peppers, and opt for vegetable broth instead of using chicken. You can also add chickpeas for extra protein.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a splash of milk to revive the creaminess as needed.
Can I Freeze This Dish?
Yes, you can freeze Tuscan Chicken Mac and Cheese! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw it in the fridge overnight before reheating to ensure even warming.
